A quick and healthy dinner is right around the corner with simple ingredients in these 20 minute teriyaki meatball noodle bowls! Easy to customize and make on a busy night!
Dish Count :: 1 Saucepan, 2 Bowls, 1 Cutting Board
Spoiler alert, I don’t have a lot of time on my hands these days. I know, weird. But that’s #Allofus, am I right? This week Ben has been home sick, after catching whatever Emmett and I had on our weekend away. It hit us all hard, and the only remedy is obviously soup! I’m glad I had some provisions in the pantry to make this soup in a flash.
The ingredients are simple enough and most of us probably have them at home. Or if you don’t, they are easy to find and easy to store so you will never be without. When I was pregnant I stocked up on easy to make freezer items that could help me when I was hungry and trying to feed us all without much fuss. God bless Costco, because I was able to stock up on Aidell’s Teriyaki Meatballs. But since this recipe is easily adaptable, you can use whatever brand or flavor of meatballs you want! Spice things up! If you can find udon noodles in lieu of the rice noodles I used for this recipe that would be utterly delicious as well! Toss in some veggies into a chicken or beef broth and away you go. Add spices and herbs as you wish to really create a custom noodle bowl.
But for those who want a template to start from these 20 minute teriyaki meatball noodle bowls are going to be just the ticket!
20 Minute Teriyaki Meatball Noodle Bowls
- 4-6 ounces (by weight) Rice Noodles (substitute other noodles as desired)
- 1 quart Chicken Broth
- Premade Frozen Teriyaki Meatballs, or other variety
- 1 Large handful (1 cup) Fresh Spinach
- 1 tsp grated Ginger
- 1 tsp minced Garlic
- 1 tsp Soy Sauce
- 2 tsp Teriyaki sauce, optional
- Sliced Green Onions, for garnish
- 1 tsp Toasted Sesame Seeds
In a large sauce pan, bring the broth up to a heavy simmer. Add in the meatballs to heat through, about 5 minutes. Add in the rice noodles, ginger, garlic, soy sauce, and teriyaki sauce. In the last two minutes, add in the spinach and stir in until it wilts.
Divide between two large soup bowls, and garnish with sesame seeds and green onions. Serve immediately